Methodological instructions for laboratory classes in the academic discipline "systematization and identification of aquatic fishery objects and non-fish seafood."
Non-fishery species include invertebrates and algae.
Commercial invertebrates
The leading place in invertebrate fishing in Russia is occupied by crustaceans (crabs, shrimp, crayfish, lobsters, lobsters), bivalves (oysters, mussels, scallops), cephalopods (squid, octopus) and echinoderms (sea cucumbers, cucumbers, sea urchins).
Processing of crustaceans. The crab's body consists of a cephalothorax and abdomen. The cephalothorax is covered with a shell, and the crab's abdomen is folded under the cephalothorax, which contains all the internal organs. On the cephalothorax there are a pair of legs with claws and three larae of walking legs.
The edible meat of the crab is located in the walking, clawed limbs. The walking limbs consist of armored tubes connected by leathery joints. In tube 1, connecting the limb with the internal partitions of the cephalothorax, there is loose meat called the rosette. The second tube is unnamed. The most valuable meat (thick meat) is contained in the thigh - tube 3, tube 4 contains the meat of the knee, then comes the drumstick 5, which contains thin meat, the limb ends with claw 6, the meat of which is not used.
Crab meat proteins contain more essential amino acids than fish proteins. Crab meat contains vitamins B1, B2, B12, a significant amount of macro and microelements, especially potassium, sodium, calcium, phosphorus, iron, etc.
Male crabs are used to prepare canned crabs. The cephalothorax shell is removed along with the entrails. As a result of cutting, only limbs remain, connected to each other by the remains of internal partitions.
The limbs are boiled in special crab boilers in periodically changed sea water or a 3-4% solution table salt. Cooking duration is 8-18 minutes depending on the size of the limbs. Boiled limbs cool quickly sea water up to a temperature of 25-30°C.
The cooled limbs are separated from the remains of the partitions, sorted and sent for cutting. The armored tube is cut at the joints. The meat is shaken out and collected in baskets, after which it is sorted and thoroughly washed in clean running sea water. The yield of peeled cooked meat averages 22% by weight of raw meat.
Shellfish processing. Bivalves have a shell consisting of two valves. United by one or two adductor muscles. The body of the mollusk consists of a trunk and a small leg. The entire body of the mollusk is enclosed in a translucent shell - the mantle, adjacent to the surface of the shell.
The mantle and muscle of the mollusk are used to prepare food. Mussel meat contains vitamin B12, thiamine, riboflavin, as well as many macro and microelements. Frozen and dried products, as well as canned food, are prepared from mussels.
Oyster meat contains vitamins A, C, group B, as well as phosphorus, calcium, iron, copper, manganese, iodine, cobalt.
Scallop meat contains vitamin B 12, thiamine, riboflavin, macro and microelements (iron, copper, manganese, iodine, cobalt, etc.)
Scallops, like mussels and oysters, are supplied to markets fresh, chilled and frozen, and canned food is also produced.
The main commercially important cephalopods are squid and octopus. Squid proteins contain all the essential amino acids, and there are many nitrogenous extractives in the cape. Squid is produced in cut form - frozen, dried, as well as canned. Octopus meat is widely used for preparing various culinary dishes, smoked products, as well as dried, salted and pickled products.
Non-fish aquatic materials include crustaceans, mollusks and echinoderms, as well as seaweed.
Canned food is made from it in its own juice. The meat of the crab limbs is sorted, washed, pressed, and placed in parchment bags inserted into jars coated on the inside with protein-resistant enamel. Rolled jars are sterilized at +107 °C.
In addition to natural canned crabs in their own juice, they produce canned food with fried crab meat, cutlets, smoked crab meat in oil, etc. Boiled and frozen crab meat in briquettes is made from crab legs.
From shrimp produce canned food. Shrimp or their necks are frozen whole. Natural canned food is made from living or completely fresh shrimp. They are thoroughly washed, boiled in sea water, cooled and the meat is removed from the shell. The washed meat is placed in varnished jars with parchment bags, poured with a hot 45% salt solution, rolled up and sterilized at +115 °C.
Frozen shrimp can be fresh or boiled. Before freezing, shrimp are sorted by size and quality, washed thoroughly, and cooled to a temperature of +5 °C. Then they are placed in waxed boxes or gas- and vapor-tight bags in portions with a net weight of 250 or 500 g, frozen in quick-freezers at a temperature of –25…–30 °C. This is how boiled shrimp and shrimp necks are frozen along with the shell in which they are enclosed.
Freeze and lobsters and store them at a temperature of –15 °C and below for 6 months.
River crayfish are sold live or boiled. Before cooking, they are thoroughly washed and immersed in boiling water with salt and spices for 12–15 minutes. The shelf life of crayfish from the moment of readiness in the presence of cold should not be more than 12 hours.
From bivalves They eat the meat of scallops, oysters, mussels, hearts, and among cephalopods - the meat of squid, cuttlefish and octopus.
Meat mussels consumed boiled, dried and canned. Shellfish meat is sold frozen, boiled and live (oysters). Alive oysters packed in barrels, laying each row with grass or moss. Oysters are transported and stored in refrigerators at a temperature of about 0 °C. Only oysters that are well washed and with unopened shells are eaten and processed.
Boiled shellfish meat is sold frozen, dried and canned. To prepare canned food, use well-washed boiled shellfish meat, fried in vegetable oil, smoked or in the form of minced meat. It is placed in jars, rolled up and sterilized.
Canned foods are also produced from bivalve mollusks: mussel pilaf; mussel boiled in tomato; mussel in its own juice; mussel fried in tomato; scallop meat in its own juice.
Meat cephalopods It is supplied to the retail chain frozen, dried and in the form of canned food. Meat echinoderms They are sold boiled-dried, boiled-salted, boiled-frozen and in the form of sterilized canned food.
From kelp They produce the following canned foods: seaweed with vegetables in tomato sauce, seaweed with eggplant or zucchini in tomato sauce, seaweed caviar in tomato sauce, etc.
From seaweed ahnfeltsie agar is obtained, used in the confectionery industry, for jellied dishes, as well as in the textile and pharmaceutical industries, in the production of canned food, etc.
From phylloflora agaroid is obtained, used for the production of marmalade, ice cream, candied fruits, etc.
Non-fishery marine fisheries are provided by three main groups: invertebrates, marine mammals and algae. Invertebrates are of greatest importance as food raw materials. The total number of invertebrate species used for food is several hundred. There is a tendency towards further expansion of their fisheries. Aquatic invertebrates are divided into crustaceans, mollusks and echinoderms.
Crustaceans. Crustaceans of commercial importance include crabs, shrimp, lobsters, lobsters, and crayfish.
Crabs. In domestic conditions, Kamchatka crab is used as a fishing object, reaching 3 - 5 kg of mass. The limb muscles taken from four pairs of legs, as well as from the crab's claws, are used for food. The meat yield is 17-30%. Crabs are used primarily for the production of canned food, and are also sold in the form of briquettes of boiled and frozen crab meat.
Shrimps– sea crustaceans of relatively small size (1-6, sometimes 30 cm). Distributed in all seas and oceans. The edible part of the shrimp is the belly meat. Shrimp are processed into canned food and sold frozen and boiled-frozen. In recent years, krill, a small shrimp-like crustacean weighing up to 1 g, common in Antarctic waters, has been caught.
Lobsters and lobsters- These are large sea crayfish weighing from 4 to 11 kg. They are present in the domestic fishery in small quantities. They go on sale frozen and boiled-frozen.
Crayfish are sold mainly live. They are packed in slatted boxes or wicker baskets and placed in rows with fine shavings and ice. At a temperature of 10-15 0 C they remain alive for 2-3 days, and in refrigerated chambers - 5-6 days.
The nutritional value of crustacean meat is due not only to its high gastronomic value, but also to the content of very nutritionally important compounds: essential amino acids, B vitamins, and minerals.
Shellfish. The most commercially important bivalves are the scallop, mussel and oyster, and the cephalopods are squid and octopus. The scallop is common in the Far Eastern seas, its body length reaches 20 cm, weight - 600 g. The food includes the closing muscle of the shell valves, the mantle, the fleshy film covering the body of the mollusk and caviar. Sold in frozen form, used for the production of canned food. Mussels are common in the Black, Barents and White Seas. The weight of mussels reaches 400 g. They are boiled, dried, salted, and processed into canned food. Boiled mussel meat is used to prepare marinades.
Oysters– the most nutritionally valuable mollusk. It is mined in the Black Sea (weight about 30 g) and in the seas of the Far East (weight 300 - 500 g). It is supplied to public catering in special boxes with ice. Oysters are used live, watered lemon juice.
TO almar has a cylindrical body with a large fin and 10 tentacles located around the head. The domestic squid fishery is conducted in the Far Eastern seas. Sold in fresh-frozen, dried, dried-dried form.
Octopus- a cephalopod with a sac-like body, has 8 tentacles, weighs up to 40 kg. Octopus meat tastes better than squid meat.
The meat of bivalves and cephalopods is rich in complete proteins. It is a complete source of B vitamins and deficient microelements, and has dietary and medicinal properties.
Echinoderms. The most valuable commercial species of echinoderm is the sea cucumber, common in the southern Far Eastern seas. The length of the sea cucumber is 30-40 cm, weight 120-400 g. It is sold boiled and dried, and is used for preparing canned vegetables and seaweed. In public catering, cold appetizers and hot dishes are prepared from it. The taste of sea cucumber resembles well-cooked cartilage from sturgeon heads. Has medicinal properties, improves general state body.
“TECHNICAL REGULATIONS “FISH, NON-FISH OBJECTS AND THEIR PROCESSED PRODUCTS. PRODUCTION AND HANDLING" Moscow, 2004. Technical regulations "Fish, non-fishery species and..."
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RUSSIAN FEDERATION
TECHNICAL REGULATIONS
“FISH, NON-FISH OBJECTS OF FISHING
AND THEIR PROCESSED PRODUCTS. PRODUCTION AND HANDLING»
Moscow, 2004
Technical Regulations “Fish, non-fishery objects and
products of their processing, production and circulation", VARPE, Moscow,
The technical regulations were developed by the All-Russian Association of Fisheries Enterprises, Entrepreneurs and Exporters (VARPE).
This association includes over 100 of the largest industry enterprises, organizations, research institutes and associations of business entities of all types of ownership and various legal forms, including regional unions and fishermen’s associations.
The development of the regulations was carried out within the framework of the activities of the Expert Council under the Administration of the President of the Russian Federation.
© VARPE [email protected]
p.CHAPTER 1 GENERAL PROVISIONS
Application area Technical regulations, its goals and Article objectives Terms and definitions Article Organization of control and supervision of technical objects Article 3 regulation during production and circulation Official permission for production activities Article 4 Responsibilities of enterprises Article 5 General requirements for fish, non-fishery objects of fishing and Article 6 products of their processing Confirmation compliance of technical objects Article 7 of regulation Documentation accompanying products at the stage Article 8 of circulation Import of fish products Article 9 Export of fish products Article 10 Actions with non-conforming products. Procedure Article 1 for seizure, disinfection, disposal, destruction Requirements for ensuring environmental safety Article 12 of the environment Responsibility for violations of the requirements of the Technical Regulations Article 13SAFETY INDICATORS
List and classification of technical objects Article 14 of regulation Safety indicators of technical objects Article 15 of regulation Identification characteristics of technical objects Article 16 of regulationCHAPTER 3 REQUIREMENTS FOR THE DESIGN AND CONSTRUCTION OF ONSHORE FISH PROCESSING ENTERPRISES, FISHING AND FISH PROCESSING VESSELS
Requirements for pr– – –
Requirements for the chilled fish production process Article 30 Requirements for the freezing process Article 31 Requirements for the defrosting process Article 32
– – –
Requirements for the process of production of preserves Article 40 Requirements for the process of production of caviar Article 41 Requirements for the process of production of feed meal Article 42 Requirements for the process of packaging and labeling Article 43 of fish products, non-fish objects fishing Requirements for storage conditions for products from Article 44 of fish and non-fishery species Requirements for the conditions for transporting finished fish products Article 45 Requirements for the conditions for the sale of fish products Article 46 Requirements for the development of shelf life for fish products Article 47
– – –
Article 1. Scope of application of the Technical Regulations, its goals and objectives.
1. These Technical Regulations:
Establishes mandatory safety requirements for objects of technical regulation (fish, non-fishery species and products of their processing), as well as for the processes of production, storage, transportation, sale and disposal;
Regulates relations arising in the application and implementation of mandatory requirements for objects of technical regulation, as well as in assessing their compliance with the requirements of these Technical Regulations.
2. These Technical Regulations were adopted for the purposes of:
Protecting the health of citizens;
Protection of the environment, life and health of animals and plants;
Rational use of fish and non-fisheries, which are raw materials of strategic importance;
Prevention of actions that mislead purchasers;
3. These Technical Regulations are intended to solve the following problems:
Increase the responsibility of manufacturers for the safety of their products;
Introduce a system of own (production) control during production to prevent the release of hazardous products;
Increase the seller’s responsibility for the safety of products sold;
Organize professional industry control over the production of fish and non-fishery products, aimed at preventing the appearance in circulation of fish products that are dangerous to consumers;
Transfer state supervision over objects of technical regulation from production to the circulation stage;
Harmonize the relationships between business, government and society in the interests of developing the domestic fishing industry.
Article 2. Terms and definitions Safety of fish products, enterprises, production processes, operation, storage, transportation, sale and disposal - a state in which there is no unacceptable risk associated with causing harm to the life or health of citizens, property of individuals or legal entities, state or municipal property, the environment, life or health of animals and plants.
Dietary supplements are concentrates of natural (identical to natural) biologically active substances intended for direct intake with food or inclusion in food products.
Water:
Drinking water is safe in terms of epidemics and radiation, harmless in chemical composition for people and has favorable organoleptic properties;
Clean seawater is seawater that is free of toxic substances and microbiological contamination that could affect the safety of fish products produced.
Incoming control is the first control point in the enterprise’s own control system when assessing incoming raw materials, auxiliary and packaging materials, containers, etc.
Hydrobionts are fish, non-fish species that live in water.
Finished fish products are products intended for food, medical, feed and technical purposes, and made from oceanic, marine or freshwater animals or plants, with the exception of mammals (except whales), aquatic reptiles, frogs, subjected to one of the following operations: gutting, decapitation , slicing, filleting or other cutting method that violated their anatomical integrity, including their parts, tissues or organs, and (or) subjected to cooling, freezing, heat treatment, smoking, salting, dehydration, fermentation, etc., in combination with others food ingredients, the total mass of which does not exceed 70%, and each individually no more than 29%.
Disinfection is the treatment of premises, equipment, equipment, containers after cleaning and washing, as well as the treatment of water through active chemical or physical action in order to reduce the number of microorganisms to a low enough level to produce products that are safe for human (animal) health.
Declaration is a document in which the manufacturer, supplier, or seller of fish products guarantees their safety.
Market circulation mark is a designation intended to inform purchasers about the compliance of products in circulation with the requirements of the Technical Regulations.
Mark of conformity is a designation used to inform purchasers about the compliance of the certification object with the requirements of the voluntary certification system or the national standard.
Enterprise zones:
Dirty zone - work areas in production or areas in domestic premises in which there is a high probability of secondary contamination by microorganisms of semi-finished products, finished products or working personnel;
Clean zone - work areas in production or areas of domestic premises in which there is a low probability of secondary contamination by microorganisms of semi-finished products, finished fish products or working personnel.
Import of fishery products – import of fish, non-fishery species or their processed products into the customs territory of the Russian Federation. Import does not mean the import by a Russian vessel of its own catch (manufactured fishery products) or the import by a transport vessel of catch/products produced by a Russian enterprise, even if the catch, processing or temporary storage took place outside the Russian economic zone.
Control of finished fish products - control of products upon completion of the technological process in order to confirm their compliance with the requirements of these Technical Regulations.
Laboratory:
Production laboratory - a department created at the enterprise to maintain its own (production) control system, including confirmation of compliance of fish products with the requirements of these Technical Regulations;
An interproduction laboratory is a production laboratory created on a shared basis by several enterprises, or an independent organization independent of them, which undertakes to service the enterprises.
Mini-laboratory – a set of instruments, culture media, reagents, laboratory glassware, ensuring operational control, including production control, over the safety of products and the conditions of their production;
Marine biotoxins are substances toxic to humans accumulated by bivalves that feed on toxin-forming plankton.
Supervision of fish products – control of fish products at the circulation stage.
Circulation of fish products – sale of fish products in retail trade and public catering.
Batch – a certain quantity of products of one name, variety, one enterprise, no more than from the next five production dates, documented with a document certifying safety and delivered by only one vehicle. A batch of caviar, pasteurized products, culinary products, semi-finished products and hot smoked fish, except those supplied frozen, must consist of one production date. Batch of sturgeon caviar and Far Eastern fish, except pasteurized - products produced by one master. A batch of live fish must consist of fish of the same species (for sea fish there may be two or three names of fish of the same family, for example: cod, haddock, pollock). A homogeneous batch of canned food, preserves and pasteurized caviar is a certain amount of canned food, preserves, or caviar of the same type and variety, in containers of the same type and size, the same date and change of production, intended for simultaneous delivery and acceptance. Consignment of bivalve molluscs A quantity of live bivalve molluscs processed in a distribution or purification center and then intended for one or more consumers.
Transportation – transportation of raw materials transferred from a fishing vessel to another vessel, or raw materials from the place of unloading to the enterprise, or fish products from the enterprise to the purchaser.
Food additives are substances, both natural and artificially produced, approved by health authorities and used for introduction directly into food products, or for processing semi-finished products during the production of food products in order to give them certain properties (quality indicators).
Portion (for bivalve molluscs) - a quantity of live bivalve molluscs collected in a production area that is then intended for shipment to an approved distribution center, cleaning center, transfer area or processing facility as appropriate.
Flow is the principle of organizing the movement of raw materials, auxiliary materials, semi-finished products, finished products and working personnel, which eliminates the possibility of cross-contamination as a result of the separation of “dirty” and “clean” zones.
An enterprise is an organization engaged in the production of fish products or that has organized one or more production areas (catching, receiving, sorting, slicing, packaging, etc.). Enterprises include fish auctions. Wholesale markets where products are only exhibited and sold in bulk are not considered an enterprise.
Aquaculture products are products from aquatic animals born and raised under controlled conditions. Moreover, if marine and freshwater fish, crustaceans, mollusks, taken from their natural habitat at the juvenile stage, are kept until they reach the desired commercial size under controlled conditions, they are classified as aquaculture products. If they are kept alive without the intention of increasing size or weight, they are not aquaculture products. This Technical Regulation covers only aquaculture products intended for human food production.
Production of fish products is the entire process, from catching (growing) to selling fish products or one of its stages, including storage.
Fish products are live aquatic organisms entering circulation and finished fish products, packaged in consumer and (or) transport containers and labeled.
Fish products, ready to eat - products ready to eat, without additional processing carried out by the consumer.
The internal control system is production control, which represents a set of organizational structure, control methods and actions of trained personnel, aimed at preventing the release of dangerous fish products.
The shelf life of fish products is the period of time, starting from the moment the finished product is released from production, during which, subject to established storage conditions (temperature, humidity, composition of the gas atmosphere, type of packaging, etc.), the product remains safe for the consumer.
Shelf life of fish products is the period of time during which the food product, subject to established storage conditions, retains the properties specified in the applicant’s regulatory documentation.
Expiration of the shelf life does not mean that the product is dangerous and is not suitable for its intended use.
Raw materials – live, fresh hydrobionts, finished fish products, if they are used for further processing in a new technological process.
Technical regulation – legal regulation of relations in the field of establishment, application and execution of mandatory safety requirements for products, production processes, operation, storage, transportation, sale and disposal, performance of work or provision of services and legal regulation of relations in the field of conformity assessment;
Vehicles are parts of automobiles, railway cars, aircraft, ship holds, as well as containers for transportation by land, sea or air;
A third party is a person or body recognized as independent of the parties involved in the issue under consideration.
Falsified food products are food products that have been deliberately altered/counterfeited and/or have hidden properties and quality, information about which is deliberately incomplete or unreliable.
Form of confirmation of conformity - a certain procedure for documentary certification of the compliance of products or other objects, processes of production, operation, storage, transportation, sale and disposal, performance of work or provision of services with the requirements of technical regulations, provisions of standards or terms of contracts.
Export - export outside the customs territory of the Russian Federation of fish, non-fishery species, and their processed products.
Article 3. Organization of control and supervision over objects of technical regulation during production and circulation
1. General Provisions.
1.1. State control over compliance with the requirements of these Technical Regulations at the production stage is carried out by the State Authority for the Safety of Fish Products.
1.2. State supervision over compliance with the requirements of these Technical Regulations at the circulation stage is carried out by the Federal Service for Veterinary and Phytosanitary Surveillance and the Federal Service for Surveillance in the Sphere of Consumer Rights Protection and Human Welfare.
1.3. State control and supervision bodies and their officials, in the event of improper performance of their official duties when carrying out measures for state control and supervision of compliance with the requirements of the Technical Regulations and in the event of committing illegal actions (inaction), are liable in accordance with the legislation of the Russian Federation.
1.4. Within a month, state control and supervision bodies are obliged to inform the legal entity and (or) individual entrepreneur whose rights and legitimate interests have been violated about the measures taken against officials, state control and supervision bodies guilty of violating the legislation of the Russian Federation.
2. Scope of activity of the State Authority for the Safety of Fish Products.
2.1. The state body for the safety of fishery products carries out production control aimed at preventing the appearance of dangerous fishery products in circulation.
2.2. The state authority for the safety of fishery products maintains a register of fishing vessels and fish processing enterprises and issues permits for their production activities.
2.3. The state body for the safety of fishery products monitors compliance with the requirements of these Technical Regulations on: fishing vessels; onshore fish processing enterprises and ships, including their refrigerators and vehicles;
fish auctions; aquaculture enterprises producing fish products directly intended for human nutrition, and makes appropriate decisions.
2.4. The activities of the State Authority for the Safety of Fish Products extend to both Russian enterprises, including exporters, and importing enterprises.
2.5 The state body for the safety of fishery products monitors production conditions and safety indicators of fish, non-fishery species, and their processed products during the production process, starting from the catch of raw materials (cultivation) and ending with the sale of fishery products.
2.6. Supervision of fish products at the circulation stage must be coordinated by the relevant competent authorities with the activities of the State Authority for the Safety of Fish Products and not conflict with these Technical Regulations.
2.7. The work of the State Authority for the Safety of Fish Products is based on the principle of budget financing.
2.8. In its activities, the State Authority for the Safety of Fish Products involves inspectors from self-regulatory industry public organizations and institutions competent in matters of quality and safety of fishery products and their production processes.
3. Rights and responsibilities of the inspector of the State Agency for the Safety of Fish Products.
3.1. Inspectors of the State Authority for the Safety of Fish Products must have professional education and have the necessary knowledge in the field of fish production, non-fishery species, their processing, transportation, storage and sale in order to carry out proper control in accordance with the requirements of these Technical Regulations.
3.2. The main area of control of the inspector is documentation confirming the presence and effectiveness of the enterprise’s own control system and compliance with the requirements of these Technical Regulations.
3.3. Control measures must be carried out carefully and not create obstacles to business activities; stopping production is justified only in case of gross violations of the requirements of the Technical Regulations and there is a risk of reducing the safety of manufactured products.
3.4. In case of doubt about the safety of products, the inspector has the right, in the presence of a representative of the manufacturer, to open the container and take control samples (samples) for testing, trying to reduce the violation to a minimum presentation products. A sample (sample) of the product is withdrawn without compensation to the manufacturer in exchange for a receipt from the State Agency for the Safety of Fish Products.
3.5. The inspector prepares regulations and orders for enterprises, choosing a solution whose implementation will satisfy the requirements of these Technical Regulations, but will be the least costly for the owner/tenant.
3.6. The inspector maintains confidentiality regarding internal information of the enterprise. Such information may be transferred to a third party only at the request of the Federal executive body for technical regulation.
4. Means of influence
4.1. The state body for the safety of fishery products, when conducting inspections of the conditions of catch, production, transportation, storage, sale, export-import of fish, non-fishery species and their processed products and identifying non-compliance with the requirements of these Technical Regulations, depending on the severity of the identified violations, may apply the following means of influence:
Clarification;
A warning in the form of a written order indicating the time frame for correcting the noted violations with the imposition of a warning fine;
Resolution on an administrative offense with the imposition of an administrative fine;
Criminal prosecution with transfer of the case to court.
4.2. The appeal body for reviewing decisions made by the inspector is the Appeals Council, headed by the head of the State Authority for the Safety of Fish Products.
4.3. The appeal body for decisions adopted by the head of the State Body for the Safety of Fish Products is the Federal Executive Body for Technical Regulation.
4.4. The decision of the Federal executive body for technical regulation can be appealed in court.
Article 4. Official permission for production activities
1. Number of the fish processing plant.
1.1. The state authority for the safety of fishery products gives official permission to the enterprise to produce products (breeding) after assessing the compliance of the organization of its production with the requirements of these Technical Regulations and assigns it a number that the enterprise must use when labeling the products. If an enterprise has previously been assigned a European Union Commission (EC) number for the right to export a certain type of product, official permission to produce these products and assignment of a Russian number to the enterprise is carried out automatically.
Having an official permit is mandatory to start production activities.
1.2. The State Authority for the Safety of Fish Products maintains a Register of enterprises that have received official numbers and a list of the types of products they produce (assortment marks).
1.3. An enterprise cannot be registered if the premises of another registered fish processing enterprise are represented as its production areas.
1.4. When organizing a new technological process in production or reconstructing production or its individual sections, the management of the enterprise is obliged to promptly notify the State Authority for the Safety of Fish Products about this.
1.5. The official permit loses legal force if production activities cease or the business is transferred to a new owner or lessee.
1.6. An official permit may be revoked or suspended in relation to an enterprise or a certain type of production if the enterprise/production or manufactured products no longer meet the requirements established by the Technical Regulations and (or) the owner (lessee) has not eliminated the deficiencies within the time limit established for him.
Article 5. Obligations of the owner (tenant) of enterprises
1. General Provisions.
1.1. The owner (tenant) of the enterprise, through the manager (director), is obliged to familiarize his staff with those sections of these Technical Regulations that are relevant to their field of activity and ensure compliance with the requirements of these Technical Regulations in relation to fishery, non-fishery species, their processed products and the organization of production.
1.2. The management of the enterprise is obliged, at the request of the State Authority for the Safety of Fish Products, to provide all information relevant for monitoring compliance with the requirements of these Technical Regulations. During inspection control, the management of the enterprise is obliged to provide free of charge to the control body all necessary information, equipment, access to premises, and the opportunity to work with personnel.
2. Own control system
2.1. The owner (tenant) of the enterprise must ensure the guaranteed production of safe fish products by preventing the occurrence of hazards at critical control points of the production process. To do this, the enterprise must have its own control system.
2.2. The head of the enterprise by order creates a group or appoints one person responsible for the development and implementation of his own control system. The work manager must complete a refresher course on this topic.
2.3. The system of its own control must have strict documentary evidence of its functioning; such documentation is the primary and main object of inspection by the inspector.
2.4. The head of the enterprise is obliged to immediately notify the State Agency for the Safety of Fish Products if the results of its own control, inspections of supervisory services or other information indicate the presence of a danger to consumer health or the possibility of its occurrence. Measures to eliminate the danger are taken under the control of the State Authority for the Safety of Fish Products.
3. Laboratory control
3.1. The enterprise must conduct operational laboratory control to confirm the correct functioning of its own control system.
3.2. To organize laboratory control, a laboratory must be created at the enterprise or an agreement must be concluded with an interproduction laboratory.
3.3. The laboratory can operate as a mini-laboratory, production laboratory or interproduction laboratory.
3.4. To organize the work of mini-laboratories, they use equipment and materials that are widely used in international practice for quickly assessing the sanitary condition of the enterprise and recording temperature parameters.
3.5. The production laboratory may have varying degrees staffing depending on the tasks performed and the products produced. In its work, it can use international methods and equipment if the reliability of the results obtained is recognized. It is not necessary to include devices in the Russian register.
3.6. It is preferable that the laboratory be accredited by the competent authority in the declared field of activity. Upon receipt of the Declaration based on its own laboratory tests, the laboratory must be staffed and accredited in the prescribed manner.
3.7. In the activities of laboratories, it is not allowed to combine control and supervisory functions with the performance of production control work.
3.8. When designing production laboratories, one should proceed from their minimum area (10 m2 or the area of one cabin on a ship), the number of indicators and volume of research, the flow of research operations, the need to distinguish between laboratory, dirty and clean areas. The laboratory must be located and reagents contained in such a way as to eliminate the possibility of contamination of the food products produced.
3.9. Laboratory tests should be carried out in accordance with approved regulatory documentation, and if there are international requirements, in accordance with them. All tests performed must be recorded and their results must be retained for 6 months after the expiration date of the manufactured product. Test results must be accessible throughout their storage period.
3.10. Laboratory personnel must receive the necessary training in research methods and have official documentation confirming this.
Instructions must be developed for conducting laboratory tests and disposing of waste materials after testing.
4. Requirements for the development and production of new types of products.
4.1. When developing and launching production of a new type of product, it is necessary to be guided by the requirements of these Technical Regulations. If the requirements for a specific food product are not determined, one should be guided by the requirements for a food product that is similar in processing technology or composition.
4.2. Regulatory and technical documentation for new types of products is developed and approved by the fish processing enterprise.
4.3. Documentation for certain types of products, including new products made from previously unused types of raw materials, auxiliary materials, based on non-traditional technologies that have not previously been used on the territory of the Russian Federation, is approved by the State Authority for the Safety of Fish Products, approved and registered in body of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare. A notarized copy of the documents is sent to the State Authority for the Safety of Fish Products, which maintains a register of new types of products.
Article 6. General requirements for fish, non-fishery species and their processed products
1. It is not allowed to sell fish, non-fishery species and their processed products that pose a danger to the health of people and (or) animals, or have the following disadvantages:
The smell of putrefactive spoilage, or an odor unusual for the product;
Corroded abdomen, significant bile or liver stains, significant mechanical damage;
Excess permissible levels microbiological contamination according to safety indicators;
Increased content of radionuclides;
Contamination with toxic substances in concentrations hazardous to health;
Introduction into the product of food additives (preservatives, dyes, antioxidants, etc.) that do not have permission for use in Food Industry on the territory of the Russian Federation, or introducing them into the product in unacceptably large quantities. An exception is export products produced in accordance with a contract or other document that stipulates the requirements of the importing country, indicating the possibility of using this food additive.
To belong to poisonous species fish of the families: Tetraodontidae, Molidae, Diodontidae and Canthigastridae.
Article 7. Confirmation of compliance of objects of technical regulation
1. Confirmation of the compliance of fish, non-fishery species, their processed products as objects of technical regulation, as well as the processes of their production and circulation with the requirements of technical regulations is carried out in the form of a declaration.
2. Declaration is mandatory for all fish products, including imported ones.
3. The applicant for the declaration can only be the owner (tenant) of an enterprise that has received official permission for production activities in accordance with the procedure established by this regulation.
4. Declaration of compliance with the requirements of these Technical Regulations can be carried out on the basis of:
Only your own evidence;
Own evidence in combination with evidence obtained with the participation of a third party: an accredited testing laboratory (center), certification body.
5. The declaration of conformity has a validity period of 1 to 5 years; the dependence of the validity period of the declaration on the declaration form is given in table. 2
6. Declarations of conformity are issued in the regional offices of the State Authority for the Safety of Fish Products, which maintains a consolidated register, updates it and constantly transmits all information to the Federal Executive Authority for Technical Regulation.
7. Only the Federal executive body for technical regulation can suspend or terminate the declaration based on the submission of materials by the State body for the safety of fish products.
Table 2 Forms of declaration of conformity of fish, non-fishery species and their processed products and validity periods of declarations Forms Term Frequency Methods of declaration - Represented actions of inspections, declaration of walkie-talkies evidence of declaration - inspection organizations
– – –
Article 8. Documentation accompanying products at the circulation stage
1. Each batch of products must come into circulation with a Declaration of the manufacturer (supplier), certified by the seal of the manufacturer (supplier) indicating the number of the Declaration of Conformity, its form, the name and address of the regional office of the State Authority for the Safety of Fish Products, as well as full name . inspector who issued the Declaration of Conformity. The declaration must contain information on storage conditions and shelf life of the product. In addition, the Declaration of the manufacturer (supplier) must contain the following information, depending on the products put into circulation:
Origin of raw materials (catch area), species name, name and address of the seller when raw materials are put into circulation as fish products;
Area where raw materials were caught, name of finished product, production registration number, name and address upon receipt of finished product from the manufacturer;
Area where raw materials were caught, name of finished product, production registration number, name, address, manufacturer’s declaration number and date of issue, full name. who signed the Declaration upon receipt of finished products from the supplier.
2. From the moment of purchasing the product, the wholesale buyer or intermediary assumes full responsibility for its safety, which is confirmed by the Supplier’s Declaration.
3. At the stage of treatment, the management of the store or market is not relieved of responsibility for the legality and safety of the products they sell.
4. Retail trade organizations may accept products for circulation only with genuine Manufacturer (Supplier) Declarations and store them for a period exceeding 1.5 times the shelf life of the products sold.
5. During the same period, the manufacturer (supplier) keeps copies of the declarations issued by him for products released into circulation.
6. If, at the stage of circulation, fish products that are dangerous to the health of the purchaser are identified, the supervisory authorities promptly transmit this information to the State Authority for the Safety of Fish Products, which carries out extraordinary control of the enterprise. Based on the results of the control, the person responsible for the appearance of dangerous products on the market is identified.
7. Supervisory authorities check the documentation accompanying the products, the compliance of the conditions of circulation of the products with the requirements of the relevant technical regulations and the information provided in the Declaration by the manufacturer (supplier).
Article 9. Import of fish products
1. The import procedure and imported fish products, as well as the processes of their production, must comply with the requirements of these Technical Regulations.
2. The state body for the safety of fishery products approves the competent authority and inspection service on behalf of the importing country, which confirms the compliance of production and products with the requirements of these Technical Regulations, prepares lists for registration of importing enterprises in Russia, maintains the Register of importing enterprises and issues Certificates health (“Health Certificate”) for each shipment.
3. The state body for the safety of fish products approves lists of enterprises importing fish products into Russia and maintains their Register, carries out periodic control of the Competent Authority and the inspection service of the importing country, as well as selective control of importing enterprises and their products.
4. Labeling of transport and consumer packaging of imported products must necessarily contain the following information:
Number and name of the enterprise included in the Register of Manufacturers and Importers;
Manufacturer country;
Origin of raw materials;
The presence of genetically modified raw materials in products and their percentage.
5. Legal entities/individuals supplying imported products bear full responsibility for the product’s compliance with the requirements of these Technical Regulations, and if it is determined that it is dangerous for the consumer, they carry out a recall of the product under the control of the State Authority for the Safety of Fish Products and the Competent Authority of the importer’s country.
Article 10. Export of fish products
1. The export procedure, exported fishery products, as well as their production processes must comply with the requirements of the legislation of the importing country or the special conditions of the contract if they are accepted by the Competent Authority of the importing country.
2. Importing countries authorize the Competent Authority and the inspection service in Russia to carry out work to inspect fish products and their production processes for compliance with their requirements.
3. The inspection service in Russia prepares lists for registration of exporting enterprises, maintains their Register and issues certificates for export products, if so provided by the importing country.
4. Duplication of documents from the Russian inspection service for export fish products confirming their safety or the processes of their production by the Russian supervisory authorities is not allowed.
5. At the border of the customs territory of the Russian Federation, the Federal Service for Veterinary and Phytosanitary Surveillance controls the documentation accompanying the export batch of products and its labeling.
Article 11. Actions with non-conforming products.
Procedure for removal, disinfection, disposal, destruction
1. Fish products that, before being released into circulation, do not comply with the requirements of these Technical Regulations (non-conforming products) must be isolated, sealed and labeled before examination and the State Body for the Safety of Fish Products makes a decision on the procedure for its further use.
2. Non-conforming fish products at the circulation stage must be isolated, sealed and labeled before examination and decision-making by supervisory authorities. Supervisory authorities notify the State Authority for the Safety of Fish Products, which conducts its examination. Responsibility for the safety of products and its accounting rests with the owner of the product. Supervisory authorities identify those responsible for the circulation of non-conforming products on the market, taking into account the results of the examination received by the State Authority for the Safety of Fish Products.
3. The supervisory authority imposes a ban on the sale of a batch of products and decides on its recall or the possibility of sorting and selling part of it, or on the need for disinfection, recycling or destruction.
4. Methods of sorting, disinfection, disposal or destruction of non-conforming fish products due to the fault of the manufacturer are agreed upon with the State Authority for the Safety of Fish Products, and in the case of the fault of the owner (seller) - with the supervisory authorities.
The person responsible for the appearance of non-conforming fish products in circulation carries out the above procedures at his own expense.
5. The manufacturer (seller) is obliged to notify immediately after the expiration of the established period the supervisory authorities and the State Authority for the Safety of Fish Products about the implementation of these requirements.
Article 12 Requirements for ensuring environmental safety of the environment
1. Enterprises for processing fish and non-fisheries must be located and designed in such a way as to eliminate the negative impact of the processing technologies used on them on the environment.
2. Machinery and equipment installed in production must prevent indoor air pollution.
3. The conditions for the discharge of wastewater from the enterprise must exclude the possibility of contamination of water bodies and soil.
4. Enterprises that are potentially dangerous sources of air pollution must establish an appropriate monitoring system for air emissions.
5. Waste from the activities of a fish processing enterprise:
used containers and polymeric materials, waste of raw materials, auxiliary materials, products identified in production that are hazardous to health (for example, canned food bombs), as well as smoking resins and other waste must be disposed of without negative impact on the environment.
6. Aquaculture enterprises must be designed and operate in such a way as to prevent the release of cultivated aquatic organisms (especially hybrid and genetically modified forms) into the environment in order to prevent its genetic pollution.
Article 13. Liability for violation of the requirements of the Technical Regulations
1. The state body for the safety of fishery products and its officials bear responsibility in accordance with the legislation of the Russian Federation in the event of improper performance of their official duties when carrying out measures for state control over compliance with the requirements of the Technical Regulations in the production of fishery products and in the event of their committing illegal actions ( inaction).
2. The Federal Service for Veterinary and Phytosanitary Surveillance and the Federal Service for Surveillance in the Sphere of Consumer Rights Protection and Human Welfare are responsible in accordance with the legislation of the Russian Federation when exercising state supervision over compliance with the requirements of the Technical Regulations in relation to fish products at the stage of their circulation and in the event of their illegal actions (inaction).
3. The manufacturer (performer, seller, person performing the functions of a foreign manufacturer or seller) is responsible for non-compliance of products, production processes, operation, storage, transportation, sale and disposal with the requirements of these Technical Regulations.
CHAPTER 2 OBJECTS OF TECHNICAL REGULATION AND
SAFETY INDICATORS
– – –
7.1. Products from fish and non-fish fisheries, cold smoked, smoked and hung
7.2. Hot smoked fish and non-fish products
8. Balyk fish products
9. Canned food, semi-canned food (pasteurized canned food) from fish and non-fish species
10. Preserved fish and non-fish species
11. Caviar products
12. Culinary products from fish and non-fish species
12.1. Culinary products from fish and non-fish species, ready to eat
12.2. Culinary fish semi-finished product
13. Fats from fish and marine mammals
13.1. Edible fat
13.2. Veterinary fat
13.3. Medical fat
13.4. Vitamin A in fat
13.5. Technical fish oil
13.6. Spermaceti fat
13.7. Spermaceti oil
13.8. Spermaceti crystalline
14. Flour, feed grits from fish and non-fish species
14.1. Feed flour
14.2. Feed seaweed flour and grits, other feed products.
15. Food grade agar (agaroid)
16. Fish glues
17. Pearl stalemate Article 15. Safety indicators of technical regulation objects
1. General Provisions.
1.2. Safety of technical regulation objects on the territory
Russian Federation is achieved by complying with the requirements:
To the design and construction of coastal fish processing enterprises, fishing and fish processing vessels;
To ensure safety when catching fish and non-fish species, during the production, storage, transportation, sale and disposal of their processed products;
To the conditions for the import of imported fish and non-fishery products into the territory of the Russian Federation.
1.3. The frequency of monitoring of safety indicators of technically regulated objects during their fishing, production, storage, transportation, sale and disposal is established by the State Authority for the Safety of Fish Products.
1.4. If a product at the stage of exit from production, storage, transportation, or sale does not satisfy at least one of the safety indicators of these Technical Regulations (APPENDIX 1), then it is considered not suitable for human consumption.
2. Organoleptic and physical safety indicators.
2.1. Organoleptic indicators include requirements for the appearance, smell, consistency, taste of fish products, the presence of foreign impurities (content of sand, limestone formations, metallomagnetic impurities, foreign inclusions, etc.).
2.2. Physical safety indicators establish the mass fraction components fish products and in particular their permissible content.
2.3. Organoleptic and physical safety indicators, characteristics of objects of technical regulation are presented in Article 16.
2.4. If there is any doubt about the freshness of fish products, the organoleptic assessment can be supplemented by the determination of total volatile base nitrogen (TVN), trimethylamine and histamine (APPENDIX 1).
3. Microbiological indicators.
3.1. Microbiological safety indicators of fish products are dynamic, therefore their standardization according to microbiological indicators is carried out for the 1st day of the shelf life and for the last day of the shelf life of the product.
3.2. Microbiological indicators of products for the 1st day of the shelf life are intended for the manufacturer and inspector to assess the effectiveness of the enterprise’s own control system.
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Among marine invertebrates, the largest commercial
Crustaceans are important:
crayfish
shrimps
crabs
lobster
lobsters
krill
In accordance with the accepted systematization, these objects
aquatic fisheries include:
to the phylum Arthropoda ( characteristic features type -
articulated limbs and segmented body)
class of crustaceans Crustacea
order of decapods Decapoda, with the exception of krill, which
belongs to the euphausiaceae order Euphausiacea. CRUSTACEANS
The body of crustaceans consists of three sections:
head
breast
abdominal
The head and thoracic regions grow together to form the cephalothorax.
Abdominal, also called cervical or caudal (more
the exact name is the abdomen), serves as the main edible part for everyone
crustaceans.
The claws of crabs, lobsters and crayfish are highly prized.
They use shrimp roe for food, and large crabs use the meat of all
limbs.
The yield of edible parts is 25 ... 45% of the mass
crustaceans.
The meat is very tasty and has a high nutritional and dietary value.
value. It contains 15...20% complete proteins, 0.3...1.2%
fats, 1.4... 1.9% minerals. CRUSTACEANS
SHRIMPS
Shrimp are widespread in all seas and oceans.
The main objects of the world shrimp fishery are Penaeus sp.,
Leander sp., Pandalus sp., Parapenaeus sp., Metapenaeus sp., Crangon crangon
etc. European shrimp fishing is based on catching crangon, pandalus
and Leander.
In North and Central America the greatest commercial importance
have penaeus and aristcomorpha.
In Australia and Oceania - penaeus and metapeneus.
On Far East The shrimp is called shrimp or chilim.
Several species of shrimp are of commercial importance, of which the most
deep-sea comb shrimp and large specimens are valuable
herbal shrimp.
The size and weight of shrimp depend on the species, age and biological
condition. For example, herbal shrimp weighs from 4 to 35 g
(predominant weight 10-12 g); shrimp bear - 25-80, comb
shrimp - 50-60, sand shrimp - 6-8, pink shrimp - 5-12 g. CRUSTACEANS
SHRIMPS
In shrimp, edible meat is located in the tail (abdomen), covered
links of the shell.
During development, shrimp change their shells (molt) many times.
During the molting period, the volume and weight of shrimp meat decreases, the meat becomes
watery.
When cutting raw shrimp you get, % by weight of the whole animal:
cephalothorax - 36-49, meat - 24-41, abdominal shell - 17-23.
The yield of edible mass is 40-45% (in boiled shrimp).
Raw shrimp meat contains,%: water - 71.5-79.6; lipids - 0.7-2.3;
nitrogenous substances - 16-22.
The high biological value of shrimp meat is evidenced by
amino acid composition, g/100 g protein: leucine - 8.6; isoleucine - 3.8;
methionine - 2.8; phenylalanine - 4.4; arginine - 9.0; histidine - 1.9; threonine
- 4.1; valine - 4.4; lysine - 9.6; alanine - 6.0; aspartic acid - 11.7;
glutamic acid - 17.5; proline - 3.7; serine - 4.2; tyrosine - 4.1;
cysteine - 1.1, glycine - 4.7; tryptophan - 1.0. CRUSTACEANS
SHRIMPS
Shrimp are the subject of artificial cultivation. Main
supplier of grown shrimp to the world market is
Thailand.
Live, freshly dead, chilled shrimp are used for food purposes.
Shrimp are sold raw-frozen or boiled-frozen.
World production of frozen shrimp exceeds 1 million tons per year.
The main commercial products for Russian market- undivided
boiled-frozen shrimp, much less often - cut: neck in
shell.
During the molting period, shrimp are not used as food.
The leaders in the world production of shrimp products are
India (frozen shrimp) and Thailand (frozen and canned
products). CRUSTACEANS
SHRIMPS
10.
CRUSTACEANSKRILL
Krill (Euphausia superba, Dana), or Antarctic krill (locally
habitat), does not belong to the suborder of shrimp, but is similar in appearance to shrimp,
therefore, it is often incorrectly called Antarctic or ocean shrimp.
The mass of the specimen is 0.2...2 g, body length 3...6 mm.
The body is covered with a shell, thinner than that of a shrimp.
Freshly caught krill has a bright pink color, which when stored
fades quickly. The fishery began to develop only in the 1970s. Natural
Krill stocks are high.
The edible part is 26%.
The mass fraction of fats fluctuates sharply depending on the physiological
conditions: in December-January 0.8... 1.2%, in March 3.4... 7.7%. Fat oxidation
causes taste defects during storage of protein paste
"Ocean", the production technology of which was developed in the former USSR, when
Krill fishing was active. In the production of frozen krill products
Poland is in the lead.
11.
CRUSTACEANSKRILL
12.
CRUSTACEANSCRABS AND CRABOIDS
Craboids. The most important object of the domestic fishery is
Kamchatka crab belonging to the family Lithodidae from the group
incomplete-tailed crustaceans Anomura. For great resemblance to the real ones
Anomura crabs are called crabs. Their ancestors are hermit crabs. IN
In scientific taxonomy, the Anomura group is called craboids.
True crabs (Brachyura) are widespread in
domestic seas, especially off the coast of the Far East. Basic
crab-producing countries: Canada, Russian Federation and USA. Fishing and
Crab processing is carried out in about 40 countries around the world. Nutritional value of crab meat
determined by their physiological state.
There are four categories of crabs depending on time,
elapsed after molting. The most valuable are the crabs of the second and
third category. The second category includes crabs, after molting
passed from 1 to 6 months, to the third category - more than 6 to 18 months. Crab meat with
a soft shell is shapeless, crumbly, and crabs with a hard shell are
elastic.
13.
CRUSTACEANSCRABS AND CRABOIDS
The meat of crabs during the molting period, as well as sick crabs, should not be eaten.
are used.
The most valuable products are natural canned food “Crabs in their own
juice”, which should be made from the meat of live limbs of male crabs.
We also sell live crabs and limbs in raw or
boiled and frozen. Waste (internal organs) obtained from
cutting crabs, used to prepare feed meal.
Kamchatka crab meat is rich in essential amino acids, g/100 g
protein: threonine - 5.2; methionine - 3.0; cysteine - 1.7; leucine - 9.0;
isoleucine - 4.7; lysine - 8.9; valine - 5.0; tryptophan - 1.6; phenylalanine -
4.8; glycine - 4.7; alanine - 5.7; series - 4.9; aspartic acid - 12.0;
glutamic acid - 16.2; proline - 4.5; arginine - 6.3; histidine - 2.4,
tyrosine - 4.7. Of the mineral substances found in Kamchatka crab meat:
sodium, calcium, potassium, magnesium, sulfur, phosphorus, iron, aluminum, copper, zinc,
manganese, lead, iodine.
14.
CRUSTACEANSCRABS AND CRABOIDS
15.
CRUSTACEANSCRABS AND CRABOIDS
16.
CRUSTACEANSLOBSTERIES AND LOBSTERIES
Lobsters (Astacura) and spiny lobsters
(Palinura) belong to the suborder of crawling
crustaceans.
The lobster group includes:
lobsters (sea crayfish), also called
lobsters (from the English sound)
crayfish
The spiny lobsters are lobsters -
rather large marine crustaceans, externally
similar to lobsters, but without claws.
17.
CRUSTACEANSCANCER
Crayfish (Astacus) of the family Astacidae live in freshwater bodies. IN
the family is distinguished by the genera Astacus (of primary commercial importance),
Cambaroides and Cambarus (locally significant).
Crayfish of the genus Astacus are divided into two groups - broad-toed and
narrow-clawed crayfish.
Broad-fingered crayfish include the following species: common, or
broad-toed crayfish (Astacus astacus) (widely distributed in rivers and
lakes of the Baltic Sea basin, Ukraine, Belarus, main
commercial target), thick-legged crayfish (Astacus pachypus) (found in
reservoirs of the Caspian, Black, Azov seas) and
Colchis crayfish (Astacus colchicus) (lives in the reservoirs of Georgia).
Narrow-clawed crayfish include the narrow-clawed crayfish, also called
long-sexed or Russian (Astacus leptodactylus) (caught in
reservoirs of the Caspian, Black, Azov seas, in rivers and
lakes of Western Siberia), pollen crayfish (Astacus pylzowi) (common
in Azerbaijan).
18.
CRUSTACEANSCANCER
Crayfish of the genus Cambaroides live in reservoirs of the Far East, Sakhalin,
Korea.
Crayfish of the genus Cambarus are common in the eastern part North America.
Crayfish with a length of at least 9 cm are of commercial importance.
Crayfish are usually delivered to places where they are consumed alive, placed in containers belly down in regular rows with a spacer between
rows of straw, hay or other dry packing material.
Sexually mature crayfish are usually 12-17 cm long (maximum 20-21 cm).
The weight of sexually mature crayfish ranges from 68 to 265 g.
Edible meat in crayfish is contained in the abdomen; extracted from the abdomen
a piece of meat is called a neck.
The meat of crayfish with a normal hard shell has the following
chemical composition,%: water - 78-80; fat - 0.8-2.8; nitrogenous substances -
18-20; minerals - 1.8-3.7.
19.
CRUSTACEANSCANCER
20.
CRUSTACEANSLOBSTERS (LOBSTER)
Lobsters. Lobsters resemble crayfish in appearance, but significantly
exceed them in size.
The main commercial species are:
common lobster Homarus vulgaris,
American lobster Homarus americanus
Norwegian lobster Nephrops norvegicus.
The first two species are much larger and have their main commercial
meaning. Their average body length is 40...50 cm, weight 4...6 kg. Area
distribution of the common lobster along the coast of Norway,
Scotland, North Sea. N. vulgaris is also found in the southwestern and southern parts of the Black Sea. The American lobster lives in
Atlantic waters of North America. American Lobster Body Length
can reach 75 cm, and weight - 15 kg. Norwegian lobster has a length
bodies 12...20 cm. After catching, it dies quickly. Distributed in
North Atlantic.
21.
CRUSTACEANSLOBSTERS (LOBSTER)
Lobsters live in rocky areas near underwater coastal cliffs,
lead a sedentary lifestyle. The optimal water temperature is 8... 22 °C. U
lobster strong claws. The left one is weaker, and the right one is massive and more
strong - used to crush food, mainly shellfish.
Lobster fishing is carried out by Canada, England, Norway, Iceland, Ireland and
a number of other countries.
Lobsters are recognized as a delicacy.
The meat of the claws and abdomen is used for food.
Lobster meat contains,%: water - 71.5-75, complete proteins - 20-21,
lipids - 0.3-2.5. Lobster meat has a high biological
value, as evidenced by the amino acid composition of proteins, g/100 g
protein: leucine - 8.6; isoleucine - 4.1; chetionine - 3.2; phenylalanine -
4.7; threonine - 4.4; valine - 4.5; lysine - 9.5; tryptophan - 0.9; glycine -
4.7; alanine - 5.7; serine - 4.9; aspartic acid - 12.0;
glucamic acid - 16.9; proline - 3.4; cysteine - 1.3; tyrosine - 4.1.
22.
CRUSTACEANSLOBSTERS (LOBSTER)
23.
CRUSTACEANSLONGUSTINES
Lobsters (Palinurus) are highly valuable crustaceans that have the same important
importance for fishing in Southern Europe, as lobsters in Northern Europe.
Lobsters are widely distributed in tropical and temperate seas
Atlantic and Pacific oceans, many of them reach significant
sizes (body length up to 50 cm, weight up to 8 kg), but usually sizes up to 40 cm, weight
up to 4 kg. Small lobsters weighing 350-400 g are also caught.
With the same weight, the yield of edible parts is higher for lobsters than for lobsters.
Various species of lobsters hunt off the coasts of Japan, Australia, New
Zealand, USA, off the southern coast of Africa and in the Mediterranean Sea. IN
Lobsters do not live in domestic seas.
The main commercial species include:
common spiny lobster Palinurus, up to 40 cm long, (caught in Cuba, in
Australia, Brazil)
king lobster P. regius up to 50 cm long (lives off the coast of Morocco)
The composition of meat varies within the following limits,%: water - 66.6-84.3; nitrogenous
substances - 11.6-25.4; lipids - 0.2-2.5; minerals - 1.6-2.4.
24.
CRUSTACEANSLONGUSTINES
25.
SHELLFISHAmong the wide variety of mollusks living in the aquatic environment,
Several dozen species are of primary commercial importance,
related to classes:
cephalopods,
bivalves (elasmobranchs)
gastropods.
The names of the classes reflect the main morphological
peculiarities:
Cephalopods have limbs on their heads -
tentacles are bilaterally symmetrical organisms with internal
a vestigial shell;
The shell of a bivalve mollusk consists of two, usually
same size, sashes;
in gastropods that have a single shell, not divided
on the valves and usually twisted into a spiral, head and leg
protrude from the mouth of the shell.
26.
SHELLFISHType
Classes
Objects
fishing
27.
SHELLFISHCephalopods
The class of cephalopods is distinguished by the absence
shells.
The body is divided into a torso and a head.
Near the mouth there are tentacles (called legs or arms).
The tentacles have suction cups along the entire inner surface.
Mass fraction of edible parts (mantle and limbs)
ranges from 45 to 75%. Cephalopods are common
in the World Ocean from the Arctic to Antarctica and number about
600 species.
The class of cephalopods is divided into two subclasses:
eight-legged, or eight-legged, Octopoda (includes the family
octopuses);
decapods, or ten-armed, Decapoda (includes
commercial families of squid and cuttlefish).
28.
SHELLFISHOCTOPUS
Octopuses are deep-sea predatory animals with
unique body structure. Relatively small head
framed by eight long tentacles with a large number
suckers. The head is connected to the mantle in the form of a rounded bag, in
which contains vital organs.
The share of octopuses is about 10% of the total catches
cephalopods. Active octopus fishing is carried out in
northwest coast of Africa, in Japan and the Mediterranean
seas, with 90% of catches coming from Japan and Korea.
Spain, Italy, and Morocco are intensively harvesting octopuses.
10-15 species are fished, but mostly
giant octopus Octopus dofleini and common octopus
Octopus vulgaris. The giant octopus can reach lengths of up to 1.5 m
and weight 30-40 kg.
29.
SHELLFISHOCTOPUS
Chemical composition of octopus meat, %
Index
Body
Limbs
Water
71,7-77,0
76,6-85,3
Protein
15,8-17,1
9,8-17,5
Fats
4,5-10,6
0,3-1,5
1,4-1,8
1,1-1,8
-
0,2-2,8
Mineral
elements
Glycogen
30.
SHELLFISHOCTOPUS
In terms of taste, octopus meat is usually superior to others.
cephalopods, but its quality depends on its size.
Octopuses are divided into four size categories:
I - weighing up to 2 kg, yield of pure meat 74-75%
II - from 2 to 5 kg, yield of pure meat 77%
III - from 5 to 10 kg, yield of pure meat 76%
IV - more than 10 kg. clean meat yield 76%
The meat of small and medium-sized octopuses is most valued. It has
pure white color, elastic-dense consistency, releases when pressed
a small amount of water. Octopus meat weighing more than 10 kg has
watery-white color, when pressed, a significant amount of
amount of water. Mass fraction of water in the mantle and limbs of large
octopuses can reach 85.5%.
The high taste properties of octopuses and their delicate texture are due to
high fat content compared to other cephalopods
mollusks and other invertebrates.
31.
SHELLFISHOCTOPUS
32.
SHELLFISHSQUIDS
Squids are gregarious predatory animals, numbering over 250
species and are divided into two suborders:
neritic (Myopsida) - shelf squids, inhabitants of coastal
waters, usually at a depth of up to 100 m, only a few species can
drop to 500-600 m.
oceanic (Oegopsida) - able to exist both at the surface,
and in the depths of the ocean.
Squids live in all oceans and seas and form the basis of the fishery.
cephalopods.
Squid stocks are quite stable, which is explained by their high
fertility (up to 300 thousand eggs), extended spawning period of almost
throughout the year, the presence of several spawning grounds (more than five) and a large
hatching percentage of larvae (up to 75%).
Squids are delivered from fishing grounds in boxes and used for cooling.
ice; For long-term transportation, squids are frozen.
33.
SHELLFISHSQUIDS
The main commercial squid species of the Atlantic Ocean
relate:
Argentine illexes Illex argentinus and African Illex illecebrossus,
stocky Todoropsis eblanal,
arrow squid Todarodes sagittatus,
wing-armed Sthenoteuthis.
Important squid fisheries in the basin Pacific Ocean
are:
Pacific squid Todarodes pteropus,
bartrami Ommastreps bartrami,
commander's Berryteutlus magister,
banksi Ommastreps banksi,
New Zealand edulis Nototodarus sloani sloani.
In Russia, the main commercial species is the Pacific squid,
however, other species living in the waters may also be fished
Pacific and Atlantic oceans.
34.
SHELLFISHSQUIDS
The squid has an elongated cylindrical body consisting of a head with ten
tentacles, including two hunting tentacles, as well as a torso. Torso with
all sides are dressed in a robe.
The skin is covered with a thin layer of transparent whitish mucus, which performs
role of hydrodynamic lubrication and consists of a surface layer and underlying
its four connective tissue layers. The surface of the skin may be completely
smooth or rough, lumpy, warty.
The skin contains pigment cells that provide a variety of
coloring of the animal. During life, the squid is capable of changing body color, after which
When caught, the color darkens - brown and red-brown shades appear
(protein pigments red-purple and bright red).
All squid organs are located in the body cavity and covered with a fleshy film
(mantle); On the back, in the tissues, there is a chitinous plate (shell).
Among the internal organs there is a specialized gland - so
called the ink sac, which produces dark brown
substance - sepia. At the moment of danger, sepia is injected into the water by animals,
creating a dark protective cloud.
35.
SHELLFISHSQUIDS
The sizes of different types of commercial squid range from 160 g to 6 kg in weight and
from 13 to 150 cm in body length with elongated limbs. Depending on age
the mass of Pacific squid varies from 90 to 750 g (squid predominate
weighing 180-250 g). Some species of squid from the Atlantic Ocean reach
length 70 cm and weight 1400 g.
When cutting you get (% of the weight of the animal):
torso (51.9-54.6);
tentacles (17.6-20.1);
ink sac (6.3-10.6);
chitinous plates (0.2-0.3);
liver (2.4-6.4);
remaining entrails and other waste (12.2-15.6).
The edible parts of squid are:
mantle sac with fins (38-42% of the animal’s body weight),
head (19-23%),
liver (about 5%).
Permanent paint is obtained from the ink sac (about 7% of the squid's weight).
36.
SHELLFISHSQUIDS
The edible parts of the squid's body contain, %:
water - 78.1-82.5;
lipids - 0.2-1.4;
nitrogenous substances - 14.8-18.8;
glycogen - 0.7-1.3;
minerals (ash) - 1.2-1.7.
Proteins contain all the essential amino acids, meat contains a lot of nitrogenous
extractive substances that give it a unique taste.
The amino acid composition of squid meat proteins is characterized
the following data, g/100 g: cystine - 0.6; aspartic acid - 12.2;
threonine - 3.6; serine - 5.4; glutamic acid - 28.8; glycine - 2.0;
alanine - 7.8; valine - 2.7; methionine - 2.9; isoleucine - 2.4; leucine -
11.5; tyrosine - 1.3; histidine - 1.8; lysine - 12.1; arginine - 11.0;
phenylalanine - 1.2. In addition, vitamins were found in squid meat.
Among the internal organs, the liver is of interest, in which
accumulates up to 18-20% fat.
37.
SHELLFISHSQUIDS
38.
SHELLFISHCUTTLE CUTHLESS
Cuttlefish (Sepiida) are divided into two
suborder:
spirula Spirulina
the cuttlefish Sepiina itself.
This group of cephalopods has been in
world practice of water fishing facilities is not
was taken into account.
Currently, cuttlefish catches amount to
approximately 8% of the total production of cephalopods.
Mining is carried out mainly by Thailand, Japan, Spain,
Italy, South Korea, Vietnam.
39.
SHELLFISHCUTTLE CUTHLESS
40.
SHELLFISHBIVALVES
Class of bivalves, or elasmobranchs, mollusks
The shell is distinguished by the presence of two valves covering the body
animal from the sides.
Inside, the valves are connected by two or one adductor muscle.
Of commercial importance are:
mussels,
oysters,
scallops,
maktras, etc.
The edible part is the entire body of the mollusk, enclosed between the shells, and
liquid, also located between the valves. Mass fraction of edible
parts of the mollusk range from 10 to 29%.
High nutritional value is due to the presence of complete
proteins (about 13%), vitamins (mainly group B),
microelements. The mass fraction of lipids is 1.5-2.5%.
41.
SHELLFISHMUSSELS
Mussels (Mytilus). The mussel valves are convex and completely
are the same. Shell color is black or brown. Inside
The shell is lined with a mother-of-pearl layer.
Mussels are of significant commercial importance: Mytilus
edulis, M. edulus galloprovincialis, M. grayanus, M. dunkeri, M.
californianus, M. magellanicus, M. canaliculus, M. augulatus.
The common mussel Mytilus edulis lives in large
quantities off the coast of the Barents, White, Bering,
Seas of Okhotsk and Japan, and is also widely distributed
in the Atlantic, Baltic, Northern and
Mediterranean seas.
The shell size is usually no more than 8 cm, on the coast
In Europe, larger individuals of 12-15 cm are also found.
42.
SHELLFISHMUSSELS
The mussel of the Barents and White Seas lives at depths of up to 30 m,
becomes sexually mature in the third year of life, much smaller than mussels
southern seas.
Black Sea mussel M. edulis galloprovincialis - variety
common mussel, lives at a depth of 7-15 m on rocky, sandy and
In silty soil, it reaches commercial size (5 cm or more) in 3-4 years.
Mussel of the Far Eastern seas dunkeri M. dunkeri, or black shell,
has a black massive shell 20-25 cm long, lives along
coast of Primorye on silty and silty-sandy soils at a depth of 1
up to 60 m.
The meat parts of the mussel contain,%: lipids - 0.2-2.5, water - 77-85,
nitrogenous substances - 6.8-15.5, mineral substances - 2.9-5.0. In meat
contains vitamin B12, thiamine, riboflavin. It is rich in calcium,
phosphorus, iron and trace elements (copper, manganese, zinc, iodine, boron,
cobalt, arsenic).
43.
SHELLFISHMUSSELS
Along with their high biological value, mussels have
preventive and therapeutic value.
At the All-Russian Research Institute of Fisheries and Oceanography
A food hydrolyzate from mussels has been developed for therapeutic and prophylactic use (MIGI-KLP). A drug
Available in liquid form, it has a high biological
activity due to a certain ratio of products
hydrolysis of mussel meat. MIGI-KLP improves overall stability
body to ionizing radiation, toxic poisoning
elements, is recommended for persons receiving radiation and
chemotherapy for those suffering from immunodeficiency, anemia,
inflammatory processes that have traumatic and
thermal injuries, increases endurance and performance
body. The additive is used individually or with vegetables.
juices and ready meals.
44.
SHELLFISHMUSSELS
45.
SHELLFISHOysters
Oysters. In many countries around the world, oysters are recognized as a delicacy. Oysters
belong to the family Ostraeidae. The body of these elasmobranch animals
firmly adheres to the deep left valve, making the shell asymmetrical.
The right valve covers the body. The genus Ostraca includes about 60 species.
The Pacific, or giant, oyster Ostraea gigas forms large
accumulations in Peter the Great Gulf, off the coast of Primorye, in Aniva Bay
(La Perouse Strait).
In the desalinated bays of Posyet and De-Kastri, the oyster Os.
posetica is a commercial species in Japan.
Black Sea oyster Os. taurica is found along the shores of the Black Sea near
Crimean and Caucasian coasts.
The size of commercial oysters is from 55 to 80 mm, weight up to 80 g, on average 35 g,
weight of the edible part is 4-8 g.
Portuguese oyster Os. gryphaea lives in the Atlantic Ocean.
Virginia oyster Os. virginica - off the eastern coast of North America.
46.
SHELLFISHOysters
Chemical composition of oyster meat, %
Index
Gigantic
Posyetovskaya Chernomorskaya
Water
82,2
72,6
Protein
43,5
54,9
46,0-56,0
Lipids
6,9
14,2
10,2-15,0
Mineral
elements
Glycogen
15,1
11,2
12,3-19,0
32,0
19,6
10,0-20,7
83,5
47.
SHELLFISHOysters
48.
SHELLFISHSCALLOPS
Scallops. This is the most valuable bivalve marine mollusk.
In Pacific waters, the Pecten scallop is of commercial importance.
jessoensis. Many species of edible scallop of the genus Pecten are distributed in different
seas.
Swift's scallop P. swifte is caught in the Sea of Japan.
St. James's scallop P. jacobeus and great scallop P. maximus live in
the Atlantic coasts of Europe and the Mediterranean Sea. P. maximus reaches more than 10
cm in diameter.
Icelandic scallops P. islandicus and
Black Sea P. ponticus.
The body of the scallop is located between the valves and is covered with a fleshy film-mantle.
Unlike most bivalves scallops They can swim by opening and closing their shells. The scallop has one musculature, which lies almost in the center of the body and consists of two parts:
dense white and looser, soft yellowish.
The muscles and mantle of the scallop are edible.
49.
SHELLFISHSCALLOPS
50.
SHELLFISHMACTRS
Mactra (family Mactridae) - valuable
commercial shellfish.
The largest is the maktra oval
(Mactra): shell length 12-15 cm, weight 250-300 g.
Sakhalin maktra shell, or white shell,
M. sachalinensis has a length of 9-10 cm and a weight of 120-250 g.
Shell length of the smallest maktra shell
striped M. sulcatria 5-6 cm, weight 50-120 g.
The largest concentrations of these mollusks are found on
depth 1.5-5 m.
51.
SHELLFISHMACTRA
52.
SHELLFISHGASTROPODS OR SNAILS
Gastropods have beautiful twisted (except for some
families) shells. Shellfish meat is highly valued for its nutritional value,
taste, dietary and healing properties.
The yield of the edible part is no more than 20%.
Fishing for gastropods, also called snails,
occupies a small place in world catches.
Edible gastropods include:
trumpeters Buccinum,
coasters of Littorina,
abalone Haliotis,
Rapana,
limpet Patella.
In Russia, the gastropod fishery is poorly developed, but well established
import of delicacy products from sea and grape snails.
53.
SHELLFISHTRUMPETERS
Trumpeters Buccinum belong to the buccinidae family.
The common trumpeter Buccinum is of greatest commercial importance.
undatum, common in the Atlantic and Far Eastern seas.
There are whelk stocks in the North and Barents Seas. Active fishing
led by England, Scotland, Ireland, Holland, France. In Japan, Korea, China
other species of buccinids are harvested. Russian fishery for whelks of the genera Buccinum and
Neptunea is carried out in the Sea of Okhotsk and Sea of Japan.
Trumpeters have twisted, several-turn, cone-shaped shells,
covered with low longitudinal ribs with transverse growth lines.
The height of the shell of the common whelk is up to 8-12 cm, in large Far Eastern
forms - up to 20 cm.
Trumpeter meat, in which the main mass share is the large leg,
Despite its dense consistency, it is highly valued. A great delicacy
Canned trumpeter meat in oil with pre-smoking is recognized
semi-finished product or with the introduction of flavoring additives into the oil, for example
refined smoke flavoring, dill essential oil.
54.
SHELLFISHTRUMPETERS
55.
SHELLFISHShore snails, or Littorina, family Littorinidae
are typical inhabitants of the intertidal zones of marine
coasts.
The common littorina has the greatest commercial importance
Littorina litorea, which is found off the coast of Northern Europe, as well as
artificially bred.
In the largest individuals, the shell reaches a height of 3 cm. Snails
rocks, stones, piles, and algae are abundantly covered, which makes them easier to collect.
The common litorina is found throughout the European coastline
Atlantic from Greenland and Iceland to the Mediterranean Sea
inclusive, as well as off the coasts of the White and Barents Seas.
Its massive consumption by the poor coastal population
regions in France and other European countries due to available
prices and good taste properties. The savory broth is prized
which is prepared by boiling snails directly in their shells.
56.
SHELLFISHSHORE SNAILS OR LITORINES
57.
SHELLFISHABALONE
The abalone Haliotis of the family Haliotidae has several dozen species,
living in the Pacific Ocean off the Asian, American, and Australian coasts,
as well as in the Indian Ocean off the eastern coast of Africa and in the Atlantic off the coast
Europe.
The shell has a characteristic ear-shaped shape, is brightly colored on the outside and has
thick beautiful pearlescent layer. Along the curl of the shell there is a row
round holes. The shell size is usually 10-12 cm, but the Pacific N. gigantea can reach 20-25 cm.
Abalone is highly valued in Asian countries for its tasty meat, beautiful
shell, mother of pearl and pearls. There are small reserves of N. off the coast of Kamchatka.
camtschatana. Abalone is harvested mainly for its mother of pearl. IN
quality edible shellfish it is produced in China, Japan, Korea, USA
(California). In the Far East, the most common processing method is
fleshy part of the mollusk (muscle and leg) by drying, sometimes combined with
smoking. Canned food is also made or the meat is frozen,
pre-cut into slices. Waste is used for cooking
hot sauces.
58.
SHELLFISHABALONE
59.
SHELLFISHSEA SAUCER
Large limpet Patella of the family Patellidae
quantities are mined in Japan, Korea, China, where
The mollusk is credited with healing properties.
All Patella species have a symmetrical cap-shaped
form.
The species P. lives along the coasts of the Black and Azov Seas.
pontica with a shell size of 3.4-4.0 cm.
In Crimea, this sea snail was previously used as food.
the Greeks called patellida.
Another edible species is harvested in Mediterranean countries
- P. coerulea, and on the Atlantic coast of Europe - P.
vulgata.
They are consumed mainly fresh.
60.
SHELLFISHSEA SAUCER
61.
SHELLFISHRAPANA
Rapana (the more common term is “rapan”) Rapana
bezoar family Muricidae - large beautiful predatory
snail that lives in large numbers in Japan
sea, acclimatized and spread widely in
Black Sea.
The snail shell reaches 12-15 cm in height and 10-12 cm
width, massive, wall thickness up to 5 mm; the inner surface is painted orange or red
tone.
The leg of rapana is used as food, from which it is prepared
culinary products, or it is dried for future use.
62.
SHELLFISHRAPANA
63.
SHELLFISHGRAPE SNAIL
The grape snail Helix pomatia is not a
hydrobionts, but, as a rule, goes into sale in
assortment of seafood.
In Central Europe, the grape snail is classified as
delicacies, and in southern and western countries it is a common
food of the population.
Due to the depletion of natural reserves of Helix pomatia
bred artificially.
Kaliningrad region of the Russian Federation in significant
exports quantities of grape snails,
collected on the Curonian Spit.
64.
SHELLFISHGRAPE SNAIL
65.
ECHINODERMSThe phylum Echinodermata includes several commercial
objects food purposes, which are included in accordance with
taxonomy into two classes:
holothurians, or sea capsules (class Holothurioidea), also called
sea cucumbers for their peculiar shape,
sea urchins (class Echinoidea).
Among edible sea cucumbers, the main commercial interest is
Far Eastern sea cucumber of the order Aspidochirota and cucumber of the order
Dendrochirota.
The chemical composition of holothurians is characterized by a high water content
(83...92% before heat treatment and 78.5...79.5% in the cooked product), small
mass fraction of proteins, mainly collagen (3.5... 11% in crude matter
and 14...16% in boiled sea cucumber), fat (0.3...0.85%), glycogen (0.2...0.4% in
sea cucumber and 1.1 ... 2.2% in cucumaria). Mass fraction of minerals
is 2.1... 3.2% (sea cucumber) and 1.1... 2.7% (cucumaria).
The mass fraction of the edible part is 40... 50%.
The harvesting and processing of sea cucumbers is most intensive in Indonesia,
South Korea, Spain, the Philippines and other countries in Southeast Asia.
66.
ECHINODERMSFAR EASTERN TREPANG
Far Eastern sea cucumber (Stichopus japonicus genus Stichopus) of the family Stichopidae
- the main commercial species of sea cucumbers. It is mined in the waters of Primorye, in the bay
Peter the Great, off the coast of Sakhalin and in the Yellow Sea at a depth of 0.5...50 m. The body of the sea cucumber, up to 40 cm long, has the appearance of a roller and is covered with outgrowths of skin formations.
It consists of a muscular membrane, in the cavity of which vital
animal organs. The sea cucumber shell, freed from internal organs,
the mass fraction of which is 51... 59%, is highly valued for its taste and healing properties
properties and are eaten. In China and Japan it is called sea ginseng
due to its beneficial effect on human metabolism and general strengthening effect
similar to medicines made from ginseng and antlers (deer antlers).
Trepang has a high and well-balanced content
microelements and water-soluble vitamins, especially B vitamins
(thiamine and riboflavin).
In coastal areas, sea cucumbers are used for culinary purposes. Basic method
canning - drying sea cucumbers previously boiled in salted or
fresh water. In assortment Russian products canned sea cucumbers with vegetables.
67.
ECHINODERMSFAR EASTERN TREPANG
68.
ECHINODERMSCUCUMARIA
Cucumaria belongs to the order of branched tentacles
Dendrochirota and to the family Cucumariidae. Cucumaria japonica (sea cucumber)
(Cucumaria japonica) widespread in coastal areas
Far Eastern seas. In the Barents and Kara Seas near the coasts at depth
Cucumaria S. Frondosa lives up to 200 m. Fishing is carried out in small quantities.
C. japonica is one of the largest sea cucumbers. Her body length
reaches 30...40 cm, weight ranges from 250 to 1000 g (average 300...400 g). On
at the anterior end of the body around the mouth there are 10 tree-like branches
tentacles.
The edible part of the body of cucumaria is the shell (dense cartilaginous
skin), which is used similarly to sea cucumber to obtain dried
product (yield 7.5% of the mass of fresh sea cucumbers) or for the manufacture of canned food
in combination with vegetables or for culinary purposes.
Dried cucumaria contains up to 82% proteins.
Cucumaria reserves in the Russian waters of the Far East are significantly
exceed the resources of sea cucumber.
69.
ECHINODERMSCUCUMARIA
70.
ECHINODERMSSEA URCHNISHES
Sea urchins belong to the class Echinoidea and have a spherical shape.
five-ray structure. The skeleton is a shell consisting of solid
interconnected plates on which needles are located.
The two most common types are:
common hedgehog (Strongylocentrotus droebachiensis)
common sand dollars (Echina rachnins parms L.).
The first species lives in the Pacific and Atlantic oceans, in the Barents, White, Kara, Laptev and Chukchi seas. Lives at different depths and varied
soils. The second species is widespread in the northern parts of the Pacific Ocean in
depths up to 150 m.
Processing products - caviar and milk. Caviar is especially prized.
Caviar contains 43...66% water, 10.5...35% fat, 12...20% proteins and 2...3.5%
minerals. Caviar is eaten raw, salted, boiled, fried and
pickled.
Main suppliers sea urchins on the world market - Chile (in ice cream
form) and Japan (caviar and milt fermented or in brine). Russia leads
fishing for sea urchins in the coastal waters of the Far Eastern seas.
71.
ECHINODERMSSEA URCHNISHES
72.
MARINE MAMMALSWHALES, SEALS AND WALRULS
Whales. Nutritional value has the meat of baleen whales - fin whale, sei whale and linke, in
which contains 18...23% proteins, mostly complete, 1...11% fats.
Whale fishing has now been sharply reduced for purposes of reproduction
natural reserves of these animals.
The main interest in the fishery was the production of subcutaneous fat, massive
whose share in the whale carcass is 18... 27%. On average, one whale caught
allows you to obtain 6 tons of lard with a fat mass fraction of 60%. High content
fats in the tongue, bones and other parts of the carcass. Whale oil is used
mainly for technical purposes.
The dorsal fillet meat of baleen whales is sold in frozen form, as well as
sent for the production of canned stews and sausages
"Antarctica", "Polar sausages" and culinary products. From the liver of whales, in
containing 1...4% fat, fortified fat preparations are prepared.
Seals and walruses have subcutaneous blubber up to 10% of the carcass weight with fat content
in lard up to 90%. But lard has a strong fishy smell, so it is used only
for feed purposes. The meat of these animals also has a fishy taste, which
makes it difficult to use for food.
73.
MARINE MAMMALSWHALES, SEALS AND WALRULS
74.
MARINE MAMMALSWHALES, SEALS AND WALRULS
75.
SEA PLANTSNumerous species belong to the category of aquatic plant raw materials.
marine plants (macrophytes), which are divided into four groups
industrial raw materials:
sea grass,
green algae,
brown algae,
red algae.
In addition to bottom plants industrial value acquire unicellular
algae, in particular chlorella.
Algae are raw materials for the production of many products that
cannot be prepared from plant materials of terrestrial origin,
for example agar-agar, agaroid and alginic acids. During complex processing
Many algae can be used to produce food, feed and technical
products.
The highest commercial value based on the mass of algae per unit area and
in terms of the amount of useful substances in the tissues of the algae themselves, thickets in
period of full maturity. During this period, fishing should be especially
intensive to obtain the most technologically complete
raw materials.
76.
SEA PLANTSSEA HERBS
Sea herbs. Among sea herbs, the most valuable is
phyllospadix. Several species of zoster are also of commercial importance,
growing in the coastal zones of the White, Baltic, Black and
Japanese seas.
Tissues of cut sea grasses contain 75-81% water, 19-25% dry
substances; air-dried herbs - 12-25% moisture, 75-88% dry
substances. The bulk of dry matter (78-87%) is represented by organic
substances, the share of mineral substances accounts for 13-22%. Mineral
substances consist mainly of sodium chloride and a small amount
potassium and magnesium salts.
The green color of the leaves is due to the presence of chlorophyll in them.
The content of nitrogenous substances is 6.5-13.8% by weight of dry matter;
nitrogenous substances of sea grasses are poorly absorbed (by 40-50%). Content
water-soluble simple sugars reaches 20-22% (including 12-13%
ketoses and 7-9% disaccharides). The cellulose content is significant: in zosters -
12-18%, in phyllospadix - 18-24% by weight of dry matter.
77.
SEA PLANTSSEA HERBS
78.
SEA PLANTSSEAWEED
Brown algae. This group of algae includes many species of marine
plants, of which kelp (marine
cabbage) and fucus.
Kelp grows in large quantities in the coastal part of the seas
Far East, White and Barents Seas; fucuses are typical for White,
Barents and Baltic seas.
Several types of kelp have commercial importance. In the Far East in
mainly harvested Japanese kelp (Laminaria japonica), kelp
saccharin (L. sacchariha) and Sea of Okhotsk kelp (L. ocohotensis); on the coast
White Sea - kelp saccharina and kelp digitata.
The algae consists of a thallus that turns into a stem, which ends
branched organs of attachment - rhizoids. The entire stock of useful
substances are concentrated in the thallus.
The development cycle of kelp is 2 years (in some species - 3 years). In the second year
development algae has a large fleshy ribbon-shaped thallus (length 100-500
cm, width 10-20 cm) dark olive-brown color.
79.
SEA PLANTSSEAWEED
80.
SEA PLANTSSEAWEED
Red algae (purple algae). This group includes numerous
types of algae used to produce agar and agar-like
gelling agents.
The tissues of growing red algae contain between 70 and 82% water.
A biochemical feature of many types of red algae is
the presence in them of natural polymers - polycarbohydrates, consisting of
galactose and galactan residues linked by glucosidic bonds and
containing sulfoxyl groups. Polycarbohydrates contained in
certain types of algae, differ in chemical composition and
structure of molecules, which determines their various colloidal properties.
In this regard, among them there is a group of agars proper and
agar-like substances, or agaroids, and a group of glue-like substances.
These groups differ in their ability to swell and dissolve in
cold water, as well as the ability of their solutions to turn into
strong jellies (gelling ability).
81.
SEA PLANTSSEAWEED
Mineral content in algae, % of dry matter weight
Element
Brown
Reds
Chlorine
9,8-15,0
1,5-3,5
Potassium
6,4-7,8
Sodium
Element
Brown
Reds
Phosphorus
0,3-0,6
0,2-0,3
1,0-2,2
Calcium
0,2-0,3
0,4-1,5
2,6-3,8
1,0-7,9
Iron
0,1-0,2
0,1-0,15
Magnesium
1,0-1,9
0,3-1,0
Iodine
0,1-0,8
0,1-0,15
Sulfur
0,7-2,1
0,5-1,8
Bromine
0,03-0,14
Up to 0.005
Silicon
0,5-0,6
0,2-0,3
82.
SEA PLANTSSEAWEED
83.
SEA PLANTSSEAWEED
Unicellular algae. Of the many species of unicellular
algae are of significant interest for cultivation and
industrial use are protococcal algae,
which includes chlorella algae (Chlorella vulgaris).
Depending on the cultivation conditions of this algae, you can
obtain a mass containing from 10 to 30% dry matter. Changing
temperature, salt and gas composition of the environment, illumination and others
conditions, you can get algae either very rich in fat (80-85%
fat in dry matter), or rich in protein (up to 50-60% protein in dry matter)
substance) and with low fat content (4-5%).
Protein substances of chlorella contain all essential amino acids and
are absorbed more fully than other plant proteins.
Chlorella fats are close in their properties and digestibility to regular ones.
vegetable fats.
Chlorella is of great value as a source of vitamins
group B, carotene and vitamins C and K
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